Sweet Potato with Caramelized Onion & Herbs

We had a farmer friend, Sean Stanton from Blue Hill Farm in Western Massachusetts visiting last night.

We invited a few farmers and neighbors, pulled out a whole leg of pig, picked some wild watercress, and made this sweet potato dish. For dessert I made a batch of ginger cookies and the kids rolled out the balls and a jolly time was had by all - 17 adults, one 15 year old, and three kids a jolly time for sure!

A Simple Lovely Sunday Supper

This is super easy and bursting with flavor and great for a do ahead dinner for a crowd.

2 large onions cut in half and sliced into thin half circles2 large sweet potatoes5 cloves of garlic minced2 tablespoon each of sage, rosemary, thyme and oregano chopped fine¼ cup olive oil3 tablespoons butter (substitute 3 tablespoons of olive oil for Passover)

Preheat oven to 375 F.

Heat ¼ cup of olive oil in a skillet and sauté the onions for 5 minutes on medium heat. After 5 minutes turn down the heat and allow to caramelize for another 15 minutes until golden brown.

Slice the sweet potato into thin slices approximately ¼ inch thick. Add the garlic to the onions and toss. Add the butter and allow it to melt. Stir in herbs. Place sweet potatoes in a baking dish and pour onion garlic herb mixture over them. Coat all sides well and evenly. Cover with foil. (At this point, sweet potatoes can be made up to five hours ahead and kept covered at room temperature).

Bake in oven for approximately 30 minutes until cooked through*. Serve warm.

*I've left this in the oven for an hour and a half and it was still delicious!  All gets caramelized even further and it was like candy.